Oil the baking tray with olive oil, using an egg brush.
Lay the first pastry sheet (yufka) on the baking tray. If the yufka is bigger than the tray let it be for the moment.
Then sprinkle with spread mixture all around.
Rip the second yufka into half. Lay each half on the tray with round sides facing the center. In the middle of the tray they might be one on top of the other, depending on the size of your tray or your yufka.
Again sprinkle some spread mixture.
Rip the third yufka into half and this time only spread one of the halves.
Now spread all the spinach filling all over the third sheet evenly.
On top of the spinach, sprinkle all the grated feta/white cheese.
Use the remaining half of the third yufka and sprinkle with the spread mixture.
Add the fourth sheet with the method described for the second yufka. Again sprinkle with the spread mixture.
Curl inwards the parts of the very first yufka at this stage.
Hold the fifth yufka in your hand rip the sides off and lay the ripped of sides on the tray.
Sprinkle with spread mixture.
Then lay down the remaining middle part of the fifth yufka and tuck the sides as if making a bed.
Pour the remaining spread mixture all over the top.
Make several holes with a fork or knife all around so the spread mixture is soaked up.
Cook for about 20-25 minutes in a pre-heated oven at 200° Celsius until crispy and golden on top and bottom.